Assessment of volatile and non-volatile compounds in durian wines fermented with four commercial non-Saccharomycesyeasts

Comparison of Aroma-Active Compounds and Sensory Characteristics of Durian (Durio zibethinus L.) Wines Using Strains of Saccharomyces cerevisiae with Odor Activity Values and Partial Least-Squares Regression

(2015) JianCai Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Yeast–yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or co-culture of non-Saccharomyces and Saccharomyces yeasts

(2012) Mohand Sadoudi et al.   FOOD MICROBIOLOGY

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

(2012) Mirko Gobbi et al.   FOOD MICROBIOLOGY

Manipulation of volatile compound transformation in durian wine by nitrogen supplementation

(2012) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Impact of two Williopsis yeast strains on the volatile composition of mango wine

(2012) Xiao Li et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of sequentially inoculated Williopsis saturnus and Saccharomyces cerevisiae on volatile profiles of papaya wine

(2011) Pin-Rou Lee et al.   FOOD RESEARCH INTERNATIONAL

Biotransformation of durian pulp by mono- and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus

(2011) Pin-Rou Lee et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

(2010) Francesca Comitini et al.   FOOD MICROBIOLOGY

Evolution of volatile compounds in papaya wine fermented with three Williopsis saturnus yeasts

(2010) Pin-Rou Lee et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inhibition of aldehyde dehydrogenase enzyme by Durian (Durio zibethinus Murray) fruit extract

(2009) John S. Maninang et al.   FOOD CHEMISTRY

Microbial modulation of aromatic esters in wine: Current knowledge and future prospects

(2009) Krista M. Sumby et al.   FOOD CHEMISTRY

Genetic characterization and phenotypic variability in Torulaspora delbrueckii species: Potential applications in the wine industry

(2009) Philippe Renault et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-fermentation withPichia kluyveriincreases varietal thiol concentrations in Sauvignon Blanc

(2008) N. ANFANG et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Heavy sulphur compounds, higher alcohols and esters production profile of Hanseniaspora uvarum and Hanseniaspora guilliermondii grown as pure and mixed cultures in grape must

(2008) N. Moreira et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of mixed Torulaspora delbrueckii–Saccharomyces cerevisiae culture on high-sugar fermentation

(2008) Marina Bely et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY